Prepare the Soup Jelly:

• In a saucepan, bring the chicken stock (or pork stock) to a boil. Once boiling, reduce the heat and simmer for 5-10 minutes to intensify the flavor.
• Sprinkle the agar-agar powder (or gelatin powder) into the stock and stir to dissolve it completely. Let the mixture cool slightly, then transfer it to a shallow dish or baking pan. Place it in the fridge for at least 2 hours to set. Once set, the stock will solidify into a jelly-like consistency.
• After the broth has set, cut it into small cubes (this will later be incorporated into the filling).

Prepare the Dumpling Dough:

• In a large mixing bowl, combine the flour and a pinch of salt. Slowly add the boiling water while stirring the flour with chopsticks or a spoon.
• Once the water has been absorbed, knead the dough for 5-7 minutes until it becomes smooth and elastic. You may need to adjust the amount of water or flour if the dough is too sticky or dry.
• Cover the dough with a damp towel or plastic wrap and let it rest for 30 minutes to an hour.

Make the Dumpling Filling:

• In a bowl, combine the ground pork, soy sauce, rice wine, sesame oil, sugar, salt, pepper, minced ginger, and garlic. Stir well to mix all ingredients.
• Take the prepared gelatinized broth cubes and cut them into small pieces (about 1/4 to 1/2 inch cubes). Add these pieces to the pork mixture and gently fold them in. The gelatin will melt when steamed and create the soupy filling inside the dumplings.

Shape the Dumplings:

• After the dough has rested, divide it into small portions (about 20-24 pieces, depending on the size of your dumplings).
• Roll each portion into a small ball, then use a rolling pin to roll out each ball into a thin circle, about 3-4 inches in diameter. Try to keep the edges thinner than the center for a traditional pleated look.
• Place a small spoonful of the pork mixture (including some of the broth jelly) in the center of each wrapper.
• Carefully pleat the edges of the dough around the filling to form a pouch. Pinch the top to seal the dumpling tightly. You should have about 12-15 pleats per dumpling. Repeat for all dumplings.

Prepare to Steam:

• Prepare a steamer or a large pot with a steaming rack. If you’re using a bamboo steamer, line it with parchment paper to prevent the dumplings from sticking.
• Lightly grease the steamer tray or parchment paper with vegetable oil to ensure the dumplings don’t stick during steaming.

Steam the Dumplings:

• Arrange the dumplings in the steamer basket, ensuring they are not touching each other.
• Bring a pot of water to a boil, then reduce to a simmer. Steam the dumplings over medium heat for 10-12 minutes, or until the dumplings are fully cooked and the wrapper is soft and tender.
• If using multiple layers of dumplings, steam in batches.

Prepare the Dipping Sauce:

• In a small bowl, mix the soy sauce and black vinegar. Optionally, add julienned ginger to the sauce for extra flavor.

Serve the Xiao Long Bao:

• Once the dumplings are cooked, carefully remove them from the steamer. Serve hot with the dipping sauce on the side.
• Garnish with chopped cilantro or green onions, if desired. Be careful when eating them, as the hot broth inside the dumplings can burn you if not eaten carefully. It’s traditional to either sip the soup directly from the dumpling or bite off a small hole in the wrapper and slurp out the soup before finishing the rest of the dumpling.